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Vegetable Confetti Spring Rolls

“I like to make my wraps myself. Everyone can put what they like inside, and you can eat a whole meal in just a roll,” says Timothy. “I also like spicy food, but I am picky about vegetables. When we chop the veggie mix up into confetti, it looks fancy, but I can't really tell what is there, and then when it is wrapped inside rice paper, I can't even see it! The best part is that I am getting many different veggies in every bite, but when I eat it, I mostly taste the mint and the hoisin sauce!” - Timothy Burke, Age 8, Washington D.C.

Makes 12 Servings


  • 1 cup brown rice
  • ¼ cup olive oil plus 2 tablespoons
  • ½ teaspoon lime zest
  • ¼ cup lime juice
  • ½ teaspoon sea salt
  • 2 skinless, boneless chicken breasts
  • 2 cups chopped rainbow chard with stems
  • ½ cup chopped red bell pepper
  • ½ cup chopped orange bell pepper
  • ½ cup chopped yellow bell pepper
  • ½ cup peeled and chopped carrot (purple if possible)
  • ½ cup chopped fresh mint leaves
  • 1 package rice paper
  • Hoisin sauce  
  • ⅓ cup chopped peanuts


  1. In a large stockpot, combine 1 ½ cups water with the brown rice and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 20 to 30 minutes, or until the rice is tender.
  2. In a medium bowl, mix ¼ cup of the olive oil with the lime zest, lime juice, and sea salt. Add the chicken, cover, and marinate in the refrigerator for 30 minutes.
  3. In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook for 8 minutes, or until cooked through and golden down. Let cool, then dice into small pieces and place in a small serving bowl. In a large bowl, combine all of the vegetables.
  4. Soak rice paper in hot water as directed on package. Lay out on the plate. In the center of each paper, put 1 teaspoon hoisin sauce, 1 tablespoon rice, 1 teaspoon chicken, 3 tablespoons vegetable confetti, and 1 teaspoon peanuts (optional).
  5. Fold 2 sides into the center, then roll tightly from one end to the other, being careful not to rip the rice paper.

133 calories; 7g fat; 14g carbohydrates; 6g protein

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